Cooking book
DORA
PAN
The ultimate cooking book with recipes from your favorite housemates!
Some messages from your old roomies:
Some messages from your old roomies:
Snacks!
Eggy Wraps
Ingredients for 10 people:
Check at home:
Variations:
This is an eggcellent recipe. Thank me later. Also watch Rupaul’s drag race to see drag queens Trixie Mattel and Ginger Minj sing about the beauty of the humble oeuf.
Author: Grace Iroagalachi
Preparation: Whisk the eggs in a sizeable bowl. Season to taste. Aim for about 1.5 eggs per wrap. Spread the paste on one side of the wrap
Heat 1tbsp of oil per wrap in a frying pan. Pour about 1.5 egg per wrap in the heated pan. Place the wrap in the liquid egg, with the paste side of the wrap first. Wait 3 minutes till the egg is more cooked and flip the wrap to brown the other side.
At this point you may add some cheese, spring onions, basil, chives, or some other herb of your choosing. The wrap is ready when the non-paste side in golden brown. Serve immediately.
Prep time: 5 min
Cooking time: 10 min
Parsnip Croquettes
Makes enough for 14p friettafel.
Filling pt. 1
Filling pt. 2
For the jacket
A delicious veggie alternative to the famous Kroket.
Author: Tamme Engelbertus Boxman
Preparation: Preheat the oven at 160 C. Skin the parsnips, cover them in some olive oil and put them into the oven for 1.5h. Dice them up to let them cool down afterwards and then puree them.
Stirfry the sjalots until golden brown in the butter.
Now make the bechamelsauce. Melt the butter and whisk the flower through it until it barely stays a liquid. Then add the milk until it has the viscosity of your choice, season with Worchest. Sauce and mustard to taste. Add some nutmeg, pepper and salt to taste and finish by adding the cheese.
Add the sjalots and radishes to the bechamelsauce, then add the pureed parsnip and put it into the fridge to cool down. Once cooled down put it on baking paper in strokes and put it in the freezer for an hour.
Do the famous Flower, Egg, Breadcrumbs like the Jeugd van Tegenwoordig and put them back into the freezer for a bit.
Deepfry them at 180 C until golden brown.
Prep time: 35 min
Cooking time: 2.5 hours
Dinner Time
Vegetarian
Greek Salad
Ingredients for 10 people:
Check at home:
Veggie option:
A good addition is a spicy vegetarian sausage ;) or any kind of meat replacement product.
If you want to go double Dutch, add some potatoes.
Variations:
This sexy and refreshing southern Europe delicacy makes a great addition to any dinner prepared for the house. It’s not just rich and juicy because of its various vegetables, but also a healthy alternative to your standard student meals.
Author: Tina Naumann
Preparation: Cut the Cucumber, Tomato’s, Red onions and the feta in small squares and mix it with the Lettuce.
For the dressing mix 3-4 Table spoons of Olive oil with 2 Table spoons of red wine vinegar. Add a table spoons of salt and pepper and half a table spoons of Oregano and Basil. Mix it well and try to see whether you need any additions. If you are feeling naughty add a tiny bit of freshly pressed lemon juice.
Prep time: 15min
Cooking time: 0min
Chickpea cauliflower curry
Ingredients for 10 people:
Check at home:
Variations:
Hurry! Go make a curry!
Author: Laundry detergent thief?
Preparation: Cut the cauliflowers into small pieces, leak and wash the chickpeas. Next cut the chili pepper, garlic and onion into very small pieces. Grate the ginger and mix with the spices, preferably using a blender type thing, to create the curry paste. Add some lime for freshness.
Add some oil to a nice big pan, after this has warmed up, add the curry paste and fry for a while. Add the cauliflower and bake this until everything is covered in curry paste. Add the tomato cubes, coconut milk and some extra lime juice. Let this simmer until the cauliflower is almost done, after which you add the chickpeas to warm them up completely. During all of this find the time to boil water for rice and make the rice. Ask Thijs for help with the rice when in doubt.
Prep time: 20 min
Cooking time: 30 min
Nacho dish
Ingredients for 10 people:
Check at home:
Variations:
Nacho problem? Nacho dish!
Author: Anouk Beursgens
Preparation: Cut the carrot and onion in really small pieces. Cut the zucchini and paprika in pieces. Make the garlic small.
Preheat the oven at 200 degrees
Add olive oil to a big pan and fruit the garlic and onions until they sweat. Add the carrot. After 1 minute, add the spices and stir. Add the zucchini and paprika and bake for a few minutes. Add the sieved tomatoes. When the mixture has boiled (while stiring!) for a minute or two, add the beans and corn. After 5 more minutes the mixture is done.
Divide the mixture over the casseroles. Put half of the sprinkled cheese over the mixtures. Then divide the nacho chips such that the casseroles are covered. Top off with the remaining sprinkled cheese.
Put in the oven for 15 minutes.
Serve with crème fraîche to the side.
Prep time: 15 min
Cooking time: 15 min
Oven time: 15 min
Eastern Germany’s War Pasta
Ingredients for 1 person: (you will be the only one wanting to eat it)
Check at home:
Variations:
An authentic Eastern German dish, as made during the Cold War and Russia's occupation of eastern Germany.
Author: Tina Naumann
Preparation:
Start heating water, when boiling add the Spaghetti and let it cook for about 7-8 minutes.
In the meantime, cut the onion and the cucumber in small cubes.
Add both to a frying pan and immediately after add the Ketchup and Milk. Stir it until it becomes a coherent looking sauce. When done mix it with the Spaghetti and enjoy!
Prep time: 5 min
Cooking time: 10 min
Spanakopita
Ingredients for 10 people:
Check at home:
A classic Greek dish, this spinach and feta filo pie is real winner. If available, use silver beet (Snijbiet) instead of spinach for a smoother flavour. Kali Oreksi! That’s Bone Apple Teeth in Greek.
Author: Finn Lee
Preparation: Pre-heat oven to 180°C on fan bake.
In a large, wide pot, fry onions, garlic, pepper, and oregano in olive oil until golden brown.
Add spinach with a dash of water and cook until wilted with the lid on (approximately 5 minutes)
Add in the white Greek style salad cheese, cottage cheese, and yoghurt. Cook for 7 minutes until the cheeses are melted.
Stir in the eggs quickly so that they combine well.
Arrange the filo pastry in two deep baking dishes: brush around some olive oil,, sprinkle some sunflower seeds, add two layers of filo pastry, then repeat. Try to divide the filo pastry so that you get about 2/3 on the bases of the two dishes.
Spread the spinach cheese mix over the filo in the dishes, then layer the remaining pastry over the top, layering intermittently with oil and sunflower seeds.
Bake in the oven for 10-15 minutes until the pastry turns golden brown.
Prep time: 30 min
Cooking time: 15 min
Cheese n’ Mac
Ingredients for 10 people:
Check at home:
Some speaketh, that this victual doth exist but in the mythus of ancient Italy, or the fever dreams of Bourgondiërs, but, if thou sleekest the good truth, shrouded by mists of hearsay and rumour, then seek no more! Though shallt find this legendary dish… Upon the revered pages of this very scroll.
Author: Finn Lee
Preparation: Pre-heat oven to 180°C on fan bake and prepare two large baking dishes by greasing them with a little butter.
Boil the macaroni pasta in water, drain once cooked.
Melt butter in one of the largest pots.
Add flower to butter then str well to make a roux. Use medium-high heat and cook the flour in the butter until it browns very slightly and starts to taste and smell a little nutty.
Sir in the nutmeg, pepper, and salt.
Add the milk bit by bit, whisking the whole time to avoid lumps forming.
Keep whisking until the sauce thickens. This may take some time; trust the process!
Once the sauce has thickened, whisk in the mustard, then add the grated Gouda cheese. Stir thoroughly to combine.
Combine the pasta with the cheese sauce.
In a small bowl, combine the breadcrumbs with the grated Grana Padano cheese.
Spread the Macaroni cheese sauce mix into the pre-prepared baking dishes, then sprinkle the breadcrumb cheese mixture over the top.
Bake in the oven for 15-20 minutes or until the tops have turned golden brown.
Prep time: 20 min
Cooking time: 25 min
Meat option:
Variations:
Ma’akouda potato patties
Ingredients for x people:
Check at home:
Author: Yass
Use a soft skin potato so that you can keep the skin on (that's where all the nutrients are!). Scrub them well and then place in a pan. Boil the potatoes until soft, remove from heat and allow to cool. Mash.
Add the spices and egg, mixing well.
Begin to add the flour slowly, mixing while you go. The dough should be slightly sticky but should not stick to your hands. You may need to add more than the 1/2 cup of flour.
�Heat the oil to medium.
Begin making small balls with the potato mixture. The size is really up to you.
Flatten each ball and dust with flour.
Add the patties to the oil, making sure not to crowd the pan. Brown on both sides, remove from oil and drain on a paper towel.
Eat warm with your favorite condiment (harissa is tasty!) or make into a sandwich. Traditionally the ma'akouda sandwich is made on a baguette stuffed with lettuce, tomatoes, onions, olives, spicy Moroccan mustard and mayo.
Prep time: 10min
Cooking time: 5min
Moroccan spiced potato patties that are often tucked into sandwiches. Easy and nice for the lazy.
Variations:
Middle eastern pilaf
Ingredients for 10 people:
Check at home:
Variations:
Easy Lebanese dish, which you can make for really cheap if you go to a middle eastern supermarket. Pilaf is originally a really basic side dish which I expanded on a little bit. Enjoy!
Author: Luuk Wijnant
Preparation: Put on the kettle for the stock. Cut the onions and garlic. Cut the bell peppers in small size and the eggplants in small slices or make thin slices along the long side to be more fancy.
Put a large pan on medium heat, throw in the onions and let it cook for a few minutes. Then after throw in the bell peppers and chopped tomatoes. Shortly after add the garlic, Ras el hanout and cumin. Mix a little and then add the bulgur. Stir well with wooden spoon and mix in with the vegetable broth, add enough so that the bulgur is slightly under the surface. Let the pan sit on low heat and put a lid on.
Now put a frying pan on with oil or butter and put the chickpeas in the eggplant. When almost ready, add some of the spices to taste.
Mix the skyr with the mint leaves for on top. There are normally a lot of spices in there, so this will mitigate the spices a little. If everything is cooked, plate up the bulgur and add the chickpeas and eggplant with the skyr on top.
Prep time: 10 min
Cooking time: 30 min
Mushroom Ragu
Ingredients for 10 people:
Check at home:
Variations:
This is my favourite veggie dish, which gets a very nice earthy flavour due to the dried mushrooms. The version here is a budget version of the original recipe, specially made for students by me!
Author: Cas Groot
Pre-heat the oven at 190°C
Cut the carrots, onion, mushrooms, garlic, tomatoes, sundried tomatoes and dried mushrooms into small pieces and put in an oven tray. Especially the dried mushrooms should be in very small pieces as otherwise their taste is very strong.
Add olive oil, miso, tomatopuree, soy sauce and some cumin powder. Mix this well and put in the oven for 40 min, mix halfway through.
Lower the temperature to 180°C and add coconut milk and lentils. Fill up with stock until covered. Cover the oven tray with aluminium foil and put in the oven for 40 minutes. In the meantime cook the pasta
Now remove the foil and bake a final 5 minutes, add seasoning if necessary.
Prep time: 30 min
Cooking time: 90 min
Dinner Time
Meaty
Butter Chicken
Check at home:
Veggie option:
Subsitute chicken for paneer cheese..
The most popular chicken curry in the world, and thankfully, unlike Heineken, the world’s most well-known beer, this curry is far from unremarkable. Known in India as murgh makhani, this beloved dish is a favourite for all the right reasons. Note: I’ll say it once and I’ll say it again, there is no substitute for time! The hour of simmering time for this curry is of paramount importance, and well worth the wait!
Author: Finn Lee
Preparation: In a large bowl, combine chicken, yoghurt, lemon juice, sambal oelek, turmeric powder, cumin powder, garam masala, chopped garlic, half of the chopped ginger, the garam masala, and the salt.
In the largest fry pan, melt butter and add the cloves, cardamom pods, cinnamon sticks, fenugreek seeds. Fry for 2 minutes until you can smell the spices. Take care not to burn the butter.
Add the chicken yoghurt mix, and cook for 5 minutes.
Add the chopped tomatoes and chicken stock, stir well, turn the heat down to medium low, and simmer for 50 minutes.
While the curry is simmering, cook the rice.
Stir in the dried fenugreek leaves, cream, and ground cardamom, then cook for a further 10 minutes. Adjust the spices as desired at this stage, and the consistency of the gravy with a little water if desired.
Serve on rice with chopped coriander leaves and naan bread on the side. Namaste!
Prep time: 25
Cooking time: 60 min
Chicken Biryani
Ingredients for 10 people:
Check at home:
Veggie option:
Look up a vegetarian biryani recipe, or substitute chicken with veges like carrots, potatoes, cauliflower, peas, or green beans.
Variations:
Not everyone likes coriander. Usually, because it is cooked the taste is not so strong anymore, however, preferably not, but if required the coriander can be left out.
This chicken Biryani is a one-pot, all-in-one, all-inclusive, carbs, vegs, gains, and taste explosion. It really is like a party in your mouth!
Author: Finn Lee
Preparation: In a large bowl, mix chicken, yoghurt, lemon zest, coriander leaves, cardamom pods, bay leaves, cumin, half of the total salt and half of the total pepper.
In another bowl, mx the rice with the remaining salt and pepper, garlic, ginger, turmeric, and cloves.
Melt butter in a thick bottomed pot that is large enough to fit all of the ingredients in it.
In the pot, layer half of the rice mix followed by the chicken yoghurt mix, the spinach, the stock, and then the remaining rice mix on top.
Cover the pot and cook on low heat for 30 minutes, or until the rice is cooked through.
You may need to stir part way through to avoid burning, but ideally avoid this by using a thick bottomed pot (good heat distribution) on a low heat. You don’t really want to have to stir, because if the milk proteins get to the bottom of the pot they will definitely stick!
To serve, stir it all together, then garnish with fresh coriander leaves.
Prep time: 25
Cooking time: 30 min
Domoda
Ingredients for 10 people:
Check at home:
Veggie option:
Use sweet potato or pumpkin instead of the chicken thighs
Variations:
Domoda is a West-African stew based on peanuts and tomato, it can be cooked in a variety of ways using beef, chicken thighs or sweet potato. Using something to bind the sauce lowers the cooking dramatically.
Author: Cas Groot
Preparation: Cut the chicken thighs, tomatoes, carrots, onions, garlic and ginger. Bring some water to a boil for the stock.
Brown the chicken in some olive oil, after some nice browning has occurred add the tomatoes and garlic. Sautee these for a few minutes and add the tomato paste and peanut butter. Now after a few minutes add the onion (Equal parts with carrots) and carrots. Now lastly add 3 stock cubes and boiling water until everything is fully submerged. Add spices (paprika powder, cayenne pepper, cumin, cinnamon). Let this simmer until the sauce is thick.
Finally, cook some rice and you are ready to serve..
Prep time: 30 min
Cooking time: 120 min
Poulet Yassa
Ingredients for 10 people:
Marinade:
Sauce:
Variations:�-Serve with some sautéed spring beans to add more veggies.
Poulet Yassa is a West-African sauce served on rice that is both sweet and sour. Based on the number of chilies used you can make it as spicy as you want.
Author: Geert Miltenburg
Preparation: Throw all the marinade ingredients in the blender and blend to a smooth taste. Cut diagonally in the chicken breast and coat and marinade in the paste. Leave it in the fridge for 2 hours or marinade overnight.
Brown the chicken in some olive oil, after some nice browning has occurred remove the chicken from the pan.
Meanwhile, to make the sauce, heat the oil in a pan and add the onions and any leftover marinade. Cover with a lid and cook over a medium heat for 10 minutes, stirring often, until the onions are translucent. Remove the lid and continue cooking uncovered for another 15–20 minutes, until the onions caramelize. Add the pepper to the onions and cook for 5 minutes. Afterwards add all the remaining sauce ingredients to the pan and bring it to simmer.
Add the chicken thighs again and let them simmer for 20 minutes with the pan covered.
Finally, serve the sauce with some rice.
Prep time: 20 min
Cooking time: 60 min
¿Chicken Burritos, Sí?
Ingredients for 10 people:
Check at home:
Veggie option:
Oyster mushrooms make a good substitute for chicken in this classic comida.
Based on a Jamie Oliver recipe, these burritos are great for healthy kids, especially if their name is Sunflower, or Rainbow, or Sterre. Jamie designed this meal to be made with free range chicken, however, whatever they sell at Ana Market seems to do the trick just fine…
Author: Finn Lee
Preparation: Cook the basmati rice.
Tip: measure rice by volume and then add 1.75 times that volume of cold water together in a pot, cover, bring to boil, then turn heat low until cooked.
Coat the chicken thighs in a bowl with half of the olive oil, paprika powder, cumin powder, salt, and pepper. If cooking with two people, start frying the chicken thighs on high heat in a large fry pan or two now. A bit of smoke is alright – if you come into the kitchen, you gotta be able to handle the heat!
Once chicken is cooked, slice into 1cm thick slices.
Meanwhile, in one of the largest, widest pots, fry garlic, chopped coriander stalks, and lime zest until fragrant.
Add the black beans and half of the coriander leaves to the fry pan and fry while stirring for 1 minute. Turn the heat right down, then stir in the pre-cooked basmati rice. Leave on low heat for a further five minutes.
Mix the chopped tomatoes, spring onion, and lime juice = salsa.
Soften wraps in the microwave under a damp tea-towel, then serve with grated cheese, the remaining coriander,Greek yoghurt, and the chipotle sauce. Let everyone let out their inner freestyler as they craft their own wraps so you don’t have to!
Prep time: 45 min
Cooking time: 30 min
Tuscan Chicken
Ingredients for 10 people:
Check at home:
Veggie option:
Vegetable stock instead of chicken stock. Start sauce from clean pan. You could add mushrooms, white beans, or zucchini to make it more interesting.
Variations:
Pasta with lots of chicken in a thick, creamy Italian sauce. Served best with Turkish bread to put all that creamy sauce in your mouth.
Author: Roel Spierenburg
Preparation: Turn to oven on to 160 C. Dice the onions and bell pepper, mince the garlic, grate the parmesan and chop the sundried tomatoes. Butterfly chicken breasts Boil water for pasta and stock.
Mix 2 eggs in a bowl. In another bowl, add 6 tsp of flower and 1 tsp each of salt, pepper, garlic powder, paprika powder, oregano, thyme. Add the chicken breasts to the egg, and then to the flower mixture. Add olive oil to a pan and fry the chicken breasts until golden. Remove the chicken from the pan onto a tray and put them in the oven for 10 min.
Boil the pasta according to package. In the meantime, the sauce is prepared. Add onion and olive oil to the chicken pan until they sweat. Add the garlic, sundried tomatoes, some oregano, paprika powder, red bell pepper and 2 tsp tomato pure. Stir for 3 min. Add 300 ml white wine and reduce for 3 min. Add 1 l chicken stock, salt and pepper. Boil and simmer for 5 min. Add the crème fraiche, cooking crème, grated parmesan cheese and the spinach to the pot. Add the chicken from the oven to the sauce and cook until finished.
To serve, Warm up Turkish bread in the oven for dipping in the sauce.
Prep time: 30 min
Cooking time: 25 min
Easy Chicken Tikka
Ingredients for 10 people:
Check at home:
Veggie option:
Substitute chicken with paneer cheese or egg plant.
A curry with a rich, tangy tomato-based gravy complimented by nuances of garlic and ginger that is sure to be a crowd pleaser. Remember, there is no substitute for time! The 1-hour cooking time is essential for bringing out the richness and flavour of this dish.
As a general rule, double the amount of spice when using recipes from the internet, however, in this recipe, the spice amounts should already be sufficiently “authentic”.
Author: Finn Lee
Preparation: In a large bowl, mix curry/tandoori paste and yoghurt together then stir in the chicken pieces. Leave to marinate briefly while you prepare the other ingredients.
In a small bowl, measure out all spices so that you can throw them in the pan quickly when needed.
Fry the onions, garlic, and ginger in the largest fry pan available on high heat until golden brown, stir constantly to avoid burning.
Turn the heat to medium, then add the spices while continuing to stir. If the spices smoke a lot, turn down the heat. They should start to smell roasted after about 1 minute.
Add the chicken and fry for 5 minutes.
Add the tinned tomatoes, followed by the cream and sambal oelek.
Cover the pan and allow to simmer for 1 hour, stirring intermittently to prevent burning.
Cook the rice.
Prep time: 30 min
Cooking time: 60 min
Holy Trinity of Gainz
Ingredients for 7 preps:
Check at home:
Veggie option:
Use tofu rather than chicken. Make sure to marinade the tofu before cooking it with soy sauce.
Variations:
Chicken, Rice, and Broccoli. The three holy ingredients for any fitboy. This recipe shows you how to make the ultimate prep meal that you will eat for the next three years. Every. Damn. Day..
Author: Roel Spierenburg
Preparation: Cut the chicken in bite size pieces and add them to a bowl. Add any spices/sauces of choice to marinade the chicken. Clean the cutting plate. Cut the broccolis (including the stems) into bite size pieces and add them to a steaming pot. Prepare a full water cooker for boiling water.
Add the rice to a pot with some olive oil and 2 stock cubes and fry them for a minute. Add 1.5 L of boiling water to the pot and let is simmer on low heat, closed lit. Boil some more water in the cooker. In a frying pan, add some oil and fry the chicken pieces. Add some boiling water to the bottom part of the steamer pan and steam the broccoli for 5 minutes. Once you start to see the rice on top of the water, turn off the heat and close the lit for another 10 minutes. Prepare 7 Tupperware containers. Equally split the chicken first, then the broccoli and finally the rice. Let it cool down before adding the lit. Add all but one to the freezer and one in the fridge.
Once you get one from the fridge, add one from the freezer to the fridge. To reheat, put it in microwave for 3 minutes or fry them with some oil for fried rice.
Prep time: 90 min
Cooking time: 5 min
Paella
Ingredients for 10 people:
Check at home:
Veggie option:
Prepare a second pan. Use vegetable stock instead off chicken stock. Add fresh tomato cubes, carrots, or mushrooms instead of the meat.
Variations:
A nice take on risotto that makes for a great Spanish meal in the summer. It is not that hard to make but required constant attention and stirring.
Author: Roel Spierenburg
Preparation: Cut the chicken in bite size pieces. Cut 2 lemons in half and two in slices and remove the seeds. Cut the paprika in medium small parts. Finely chop the garlic and onions. Defrost the shrimps in a bowl of warm water. Afterwards, remove the skin.
Prepare about 4 liters of water in a pan and bring it to a boil. Add the stock cubes once it boils and reduce to a simmer. Add olive oil to a big wok pan and fruit the garlic and onions until they sweat. Add the chicken and paprika powder. Once the chicken is done, add the risotto and let it fry for a minute. Slowly add the chicken stock to the pan until the risotto is done. Stir constantly, otherwise the bottom of the pan will burn. Add the bell peppers and lemon juice of the halved lemons and the saffron sticks. Add the shrimps and frozen peas to the pan. Add salt and pepper, paprika powder and lemon juice to taste.
To serve, add the lemon wedges on top of the pan to appear fancy.
Prep time: 20 min
Cooking time: 45 min
Wraps with Barbacoa
Ingredients for 10 people:
Stew:
Rest:
Check at home:
Veggie option:
Making a veggie version is not advised for this. It might be possible to use certain mushrooms to create this recipe.
Variations:
As variations I would suggest adding different ingredients in the wrap.
This barbacoa is a stew where the meat false apart, combinations of spicy and sour make this a real experience. Here we put the barbacoa on wraps with some additional ingredients, an explosion of flavour.
Author: Cas Groot
Preparation: Cut the meat, onions and garlic. Add them to a pan together with the chipotlepeppers, cloves, cumin, coriander, lime juice and red wine vinegar.
Add 2 liters of chicken stock to the pan, and place in the bay leafs. Let this simmer for a few hours until you can pull apart the meat easily with a fork.
Now serve with the wraps and all its toppings.
Prep time: 30 min
Cooking time: 120 min
Taiwanese beef noodle soup
�Ingredients for 10 people:
Check at home:
One of my favorite winter comfort meals. It is very easy to make and adjust to your liking based on the spices and vegetables you want to use. Take into account that it needs to simmer for a long time.
Author: Geert Miltenburg
Preparation: Cut the white part of the scallions and give it a rough chop. Save the green part for the garnish. Cut the rest of the ingredients in large chunks.
Add olive oil to a big cooking pot and brown the beef shank with some salt and pepper. If the beef is brown remove it from the pot. Add the Chunks of onions, tomatoes, carrots, ginger, cloves of garlic, and the white part of the scallions to the pot. Fruit the vegetables for a few minutes on medium heat.
In the meantime boil 3L of water. After the vegetables have cooked a bit through add the meat back in the pan with the 3L of water. Next add the soy sauce, ketjap manis, anise cloves, bayleafs and paprika powder. Make sure to use quite a bit of them to give the dish a lot of flavour. Now put the stove on high heat and wait for the soup to boil. After it is boiling cover it with a lid and set it to low heat. Let the soup simmer for about 2-3 hours or until the meat is falling apart.
Before serving cook some noodles in a pot with water and salt until they are done.
Serve the noodles on deep plates with the soup and the green scallions as garnish
Prep time: 20 min
Cooking time: 3 hours
Optional:
Stir fry some broccoli or bok choi in a wok with some sesame oil for a nice tasty garnish/side dish.
Variation:�Add some peppers to make the dish as spicy as you like. �
Lasagne
Ingredients for 10 people:
Check at home:
Veggie option:
Easiest is to use vegetarian ground beef. It is also possible to just use veggies, but make sure there is not too much liquid in the sauce.
Traditional, yet delicious. Want to make the ultimate lasagna, then follow this recipe!
Author: Cas Groot
Preparation: Mince all the vegetables. Then brown the beef in the pan with some oil. Now add all the vegetable, tomato paste and garlic/ Fry for a few minutes.
Add the tomato cubes and let simmer for a few hours. Add seasoning to taste and sugar if the sauce is too sour.
15 min before you want to build the lasagne start with making the bechamel. This is done by melting 100 grams of butter and adding 100 grams of flour. Keep this on the heat for a few minutes until the floury taste is gone. Then one by one add a bit of milk until thick, repeat this until you used about a liter of milk. Season with salt, pepper and nutmeg.
Now it’s time to build the lasagna, start by adding a layer of sauce, on top of this add the lasagna leafs. Then add bechamel on top of this and sprinkle a little bit of parmesan on here. Repeat until the oven tray is full, finally add parmesan and grated cheese on top. Put in the oven for 45 minutes or until done and enjoy!
Prep time: 45 min
Cooking time: 240 min
Variations:
Leo's Dad's German Spag-Bol
Ingredients for 10 people:
Check at home:
Veggie option:
Make a tomato-based pasta sauce of another description, or run the gauntlet with veggie mince and spekjes....
This is the Spaghetti Bolognese recipe that my old flatmate Leo's Dad made when I visited them one time. A scrumptuous German twist on an old classic. Be sure to give it the full hour of cooking to allow the flavours to properly develop.
Author: Finn Lee
Prep time: 45 min
Cooking time: 60 min
Variations:
Beef Stew
Ingredients for 10 people:
Check at home:
Veggie option:
You could substitute the meat with mushrooms, although I think this dish would require more alterations to taste good vegetarian.
Variations:
Easiest way to vary is to use different side, options are:
Want to make something classic, yet tasty? Then this is the dish for you, start preparing at lunch, keep on the fire during the afternoon and reap the rewards of your labour at dinnertime.
Author: Cas Groot
Preparation: Cut the unions, carrots and celery (These ingredients should be about equal in volume). Cut the blade steaks in pieces.
Add the vegetables to a well-oiled pan and fry for a few minutes. Place these in a separate bowl and fry the meat. Now add the vegetables back and add the beer, a slice of bread with mustard, the garlic and other aromatics.
Let this simmer for a few hours until the onion is fully dissolved and the stew is nice and thick.
Now serve with your preferred side.
Prep time: 30 min
Cooking time: 240 min
Macarona bechamel
Ingredients for 10 people:
Check at home:
Moderately easy Egyptian dish, which you can make from simple ingredients if you go to any supermarket. The dish is eaten very often and common in any Egyptian household. Enjoy!
Author: Youchef Abdelaziz
Preparation:
1- Preparing the meat. Cook the onions in a pan with butter add the meat, salt, black pepper, nutmeg and laurel leaves are the base, you can add other spices as you wish be creative! Options can be basil and oregano for the Italian touch. After the meat is cooked add a bit of tomato paste/sauce to give it a bit of reddish color. Tip: add a pinch of sugar for the acidity. You can also vary the dish a bit by adding vegetables of choice here, remember less is sometimes more.
2- Preparing the bechamel: Might be the trickiest step but still relatively easy, Melt butter (Tip: put a spoon of oil to avoid burning the butter) and add flour to make the roux. After you have a nice yellowish roux, add the milk until you have nice bechamel with nice consistency Tip: add the milk warm and not cold. No need for very thick bechamel as you will thicken it with cheese. Add the parmesan now, and you can add a bit of the mozzarella as well, but keep the majority for building the pan. Spices for the bechamel are salt, pepper, nutmeg, cinnamon.
3- Preparing the Pasta: Very straightforward, make sure not to overcook it. Keep it slightly undercooked. Also add salt and olive oil in the cooking water.
4- In a big oven tray, cover the bottom with thin layer of bechamel, then put the pasta. Give it a nice mix so the pasta soaks up the bechamel. Layer of meat. Then another layer of pasta. Finally drench it in the remaining bechamel till covered. Garnish the top with mozzarella you can also put some in between layers.
Prep time: 50 min
Cooking time: 20 min
Chicken Pane
Ingredients for 1 kilo of chicken:
A typical Monday side appetizer next to the main dish (usually rice and some veggies). They are my favorite and very easy to make. You can also make it as meal prep.
Author: Youchef Abdelaziz
Preparation:
1- Mix the batter, which is the eggs, yoghurt, flour. The exact measurements are a bit ambiguous but the goal is somewhat a thick consistency. Also mix the spices
2- Cut the chicken into thin filets as in the picture, and soak in the batter. You can do it for optimely 3 hours, less is also fine.
3- Get the chicken out and cover it in paneer mel and then pan fry or deep fry it. When pan frying make sure it is covered in the oil.
Prep time: 30 min
Cooking time: 5 min
Hawawshi
Ingredients:
Spices:
This is a tasteful Egyptian street food. A meaty sandwhich full of flavour from the combination of spices, on the grill. Makes it high on the recommendation list of meals to add to the esteemed pandora cooking book
Authors: Youchef Abdelaziz & Finn Lee
Preparation:
1- Mix the meat in a bowl with the parsley, diced paprika, onions, garlic and the spices.
2- Originally this is supposed to be made with oriental egyptian bread, but since this is hard to get here pita will suffice. You can microwave the pita bread for about half a minute to avoid it breaking. You cut it in half and open it, check picture below. Stuff the bread with a layer of the meat.
3- Put the bread with the meat in it on the grill after brushing it with oil. If it is not bbq weather one can cook it in the oven or even in a skillet, however grill is recommended.
Prep time: 30 min
Cooking time: 5 min
Bibimbap
Ingredients for 10 people:
Check at home:
Variations:
Think of it as a Korean, hot pokebowl! It litterally means “mixed rice”, so after you assembled your pretty plate, mix it up for awesome flavours!
Author: Roel Spierenburg
Preparation: Cut the carrot in julienne strips, the mushrooms in slices and the cucumber in cubes. Serve them in separate bowls. Add vinegar to the carrots and chili flakes to the cucumber.
Slice or grate the garlic in tiny pieces.
Boil water for the rice. Clean the rice and cook it with 2l of water.
Mix the ingredients of the sauce in a bowl.
Mix 1/8 of the sauce with the meat and cook it in a pan until done.
In another pan, add some sesame oil and cook the spinach along with the leftover garlic.
In yet another pan, cook the mushrooms with a pinch of salt and some soy sauce.
And in yet another pan (at the end) fry an egg (sunny side up) for everyone with some sesame seeds on top.
To assemble, start with a deep plate and fill the bottom with rice, then all of the veggies and meat in their own corner. Finally put the fried egg on top and top it with the sauce and some more sesame seeds.
Enjoy it with some kimchi on the side or mixed through (check the kimchi recipe in the condiments section)
Prep time: 40 min
Cooking time: 20 min
Veggie option:
Shitake mushrooms or tofu instead of meat and don’t add Kimchi.
For the sauce:
Casta
Ingredients for 10 people:
Check at home:
Veggie option:
Change the saucijs with zucchini, ~1 zucchini per 3 person. Make sure to season generously to create some flavour.
Variations:
The infamous Casta dish, enjoy the sensation while cooking this amazing meal to perfection.
Author: Cas Groot
Preparation: Cut the paprika into sizable chunks, after that remove the skin from the sausage. Divide the sausage into small meatball sized pieces. Grate the parmesan.
Cooking: Now fry the paprika on high fire with olive oil, after 15 minutes remove from the heat and put in a blender. Use the blender to turn the paprika into a sauce.
Fry the sausage until it is golden brown, add the paprika sauce and the tomato cubes (leaving enough for the veggies, fry the zucchini while doing the sausage). Preferably simmer the sauce for as long as possible (40 minutes), however, 10 to 15 minutes will do. Season with salt, pepper and curry madras (add spices to liking). Cook the pasta to al dente while the rest of the sauce is on, make sure to cook the pasta more than 15 minutes before serving and add the pasta to the sauce. Now add the mascarpone and the parmesan to the sauce.
Then serve and enjoy!
Prep time: 20min
Cooking time: 40 min
Tips:
Creamy Cajun Chicken Orzo
Ingredients for 10 people:
Check at home:
Veggie option:
Replace the chicken with mushrooms., and the chicken stock with veggie stock.
Variations:
This is a somewhat simple, certainly delicious pasta dish. It requires one pot, so clean up is minimal.
Author: Grace Iroagalachi
Preparation: Heat the oil and butter in a large pan. Fry the chicken until it browns. Add the cajun seasoning.
Add the onions, garlic, chopped sun-dried tomatoes, and tomato paste. Stir well and leave to fry for 5 minutes..
Add in the orzo and then the chicken broth. Leave to simmer. The orzo will absorb water, so you can add more if it looks dry, and the orzo is not done yet.
Add the spinach and stir till the spinach cooks.
Add the cream, and parmesan and your pasta is ready to serve.
Prep time: 30min
Cooking time: 40 min
Lham bel berkouk
Ingredients for 10 people:
Check at home:
Seasonings
Variations:
This is a traditional moroccan lamb dish, both savory and sweet for all meet lovers ;)
Author: Yassmine
Preparation: In a pressure cooker, heat the oil until really hot.
Add half of the onion quantity, let it sizzle, then add meat on high heat, and cook till white. Season with salt and pepper.
Once it releases all its juices, add the remaining onions and seasoning (ras el hanout, smoked paprika, garlic/garlic powder, ginger powder, cilantro and parsley).
Close the pressure cooker, and check in few minutes when the onions have completely gone transparent. Then add boiling water and let it cook for an hour. Check frequently after that to see the water level and the meat is soft.
While the meat is still cooking, add boiling water to a bowl of almonds, let them soak for 5 minutes, and peal them. Take tissue paper, and dry path them.
On the side, take a saucepan, add dried prunes, butter, cinnamon, honey and water (half tap and the other sauce from the cooking meat). Let it caramelize.
Now, take the pealed and dried almonds in a pan, add cold frying oil, and let it fry in low heat.
Assemble in a plate and enjoyy :)
Prep time: 20min
Cooking time: 60 min
Chicken Katsudon
Ingredients for 10 people:
Check at home:
Variations:
This tasty Japanese dish looks like it could be straight out of an anime! The word Katsudon is derived from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish), but don't let that fool you, this halal version is just as tasty and will keep the whole crew happy!
Author: Finn Lee
Prep time: 30min
Cooking time: 40 min
Zuurvlees
Ingredients for 10 people:
Check at home:
Variations:
This is one of my favourite Dutch dishes, and it was introduced to me while I was visiting Marnix in Sittard, Limboland. I've made it my own a little, but I promise it tastes just like the original and is just what you need on a cold winter's night! I like the meat pieces to stay a bit chunkier but if you prefer a more uniform sauce, just cut the meat a little smaller. A bit of trivia: zuurvlees is perhaps the oldest of all Dutch recipes,. It originates from Roman times when meat was preserved by pickling it in Vinegar!
Author: Finn Lee
Marination: 1 day
Prep time: 30min
Cooking time: 3-4hrs
Dad's Pot Roast with Crispy Roast Spuds
Ingredients for 10 people:
Check at home:
Variations:
This is a real comfort food for me. More of a winter's dish, but a real classic of the Lee family kitchen. You'll need a large pot that can go in the oven with a lid on, ideally a Dutch oven. The crispy roast potatoes are almost always a winner.
Author: Finn Lee
Prep time: 1 hour
Cooking time: 4-5hrs
bastilla
Ingredients for 10 people:
Check at home:
Variations:
This is a moroccan pie that uses a special though, but filo will do. It has many variations, fish, chicken, pigeon and veggie options. This one is my favorite: FISH :))
Author: Yassmine
In a blender, blend; 8 garlic cloves
1 tbs of garlic powder
2 tbs of chinese salt
3 tbs of smoked paprika
Pepper
A lot of oregano and thijm
1 pickeled lemon
1 tbs of harissa
Tumeric
1 tbs mustard
4 tbs of fish spice mix (+sesame oil)
Soy sauce
2. In a pot, add butter an olive oil. Cook each fish separately, quick so it's not too dry. Season with a spoon of the previously made sauce. Each time, set the fish aside in a strainer, and let the water strain in a big bowl (we'll use it later;))
3. Noodles;
Take the remaining seasoning sauce, stir it on a pan with hot oil, let the garlic cook (it gives it more flavor)
Now in a bowl of noodles. Add the fish water from the second step and boiling water Let it sit in the mixture until fully soft and soaked in the flavor (around 5 minutes)
Once softened, strain all the water, add the remaining cooked sauce, and let it strain still.
4. Assemble;
In a big pot, add the fully strained noodles, fish, cut olives, cheese, cooked mushrooms (try it out and add whatever you feel is missing).
Take an oven trail, add filo dough in diagonal and horizontal directions, while brushing through it with melted butter and smoked paprika. Add the mixture. Close up with the remaining dough. In a preheated oven, let it cook until golden.
Prep time: 1 hour
Cooking time: until golden
Condiments
Pickled Onion
Ingredients for a lot:
Check at home:
These pickled onions are very easy to make, already nice after 3 hours of waiting, even better after a week. Perfect recipe to make and add to all of your favourite dishes.
Author: Cas Groot
Preparation: Cut all the onions in half circles and add the to a jar.
Fill the jar with vinegar and add a tea spoon of salt and a tablespoon of sugar. Put this in the fridge.
Now you’re basically done, grab them whenever you want. They are ready to eat within a couple of hours but will only taste better if left longer. Eat within a couple of weeks
Prep time: 10 min
Cooking time: -- min
Kimchi
Ingredients to fill one big Tupperware container:
Check at home:
Kimchi is Korean fermented cabbage that goes really well as a side dish for many Asian recipes. It is best to make it in bulk and let it develop flavour over time in the fridge.
Author: Roel Spierenburg
Preparation: Cut the Chinese cabbage in bit size pieces and put them in a large bowl. Add a great amount of salt to the cabbage and squeeze it into the cabbages. This way they release their water and ferment properly. Let them sit for 30+ min.
In the meantime, cut the carrots julienne and the spring onions in small rings.
For the paste: Add the garlic and ginger to a blender along with the dried shrimps and fish sauce, and the piece of fruit. Blend up and add to a bowl with 75g of Gochugaru flakes.
Once the cabbages have released their water, rinse them under the tap so that most of the salt disappears. Squeeze till dry. Add them to your container along with the chopped spring onions, carrots and paste. Use a sort of glove to mix everything up and coat all veggies (otherwise it stings). Press down all veggies so it is all packed together.
Let it rest in the fridge for at least 3 days. Don’t fully close the container or it might explode when it ferments! Leave some room for air to escape. It becomes better over time and can be saved up for months!
Prep time: 60 min
Cooking time: -- min
Salsa de Tomate Fresca
Ingredients for 10 people:
Check at home:
¡Hola supermercado! Let’s get Spanish on it with this funky, tomatoey condiment! A tangy favourite to add to your nachos, wraps, or cereal, whatever spins your wheels! I won’t judge!
Author: Finn Lee
Preparation: Combine all of the ingredients in a bowl, mix well. Allow to rest in the fridge for at least 10 minutes.
¡Hola supermercado! You’re done now! That’s Spanish, Bitches!
Prep time: 10 min
Resting time: 10 min
Baking
Tiramisu
Ingredients for 6 people:
Variations:
A lovely but also heavy dessert. It has to stay in the freezer for a few hours, so start on time! You can take it out of the freezer before your main course to let it defrost a bit.
Author: Anouk Beursgens
Separate the egg whites from the yolks.
Beat the egg yolks with the powder sugar au-bain-marie until light and smooth.
In a differnt bowl, beat the whipped cream until stiff.
Add the mascarpone to the egg yolk mixture and mix shortly with a silicone spatula. Add the whipped cream and carefully mix from bottom up until smooth.
Add the shot of coffee liquor to the cooled down strong coffee. Dip the ladyfingers quickly (1 or 2 seconds) into the coffee.
Arrange the ladyfingers in the casserole so that they cover the bottom of the casserole. Then spread half of the mascarpone cream over the ladyfingers. Add another layer of ladyfingers and then top with more mascarpone cream.
Let it rest in the freezer for about 4 hours, or in the fridge for a day. Let it defrost before serving and sprinkle with cocoa powder.
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Prep time: 20 min
Freezing time: 4 hours
Raspberry fudge blondie
Ingredients:
Variations:
A white chocolate fudge-like blondie with pieces of raspberry to keep it fresh, mighty but fresh!
Author: Cas Groot
Pre-heat the oven to 210 °C. Oil a baking tray.
Melt the butter in the microwave, mix the melted butter with the sugar (both the light-brown sugar and the vanilla sugar) until smooth. Add the eggs one by one while mixing, only add the next egg after the first one is fully dissolved.
Add the flour and a pinch of salt, mix with a mixer on the lowest setting. At the end mix for 1 minute on the highest setting.
Cut the white chocolate in small pieces and add it along with the frozen raspberries to the mix. Add the mixture to the baking tray and put it in the over for 30-35 minutes.
Afterwards let the blondie cool and enjoy!
Prep time: 15 min
Baking time: 35 min
Focaccia
Ingredients:
Variations:
Easy to make bread that is a very nice snack. Does not take long to make and is very tasteful. Add your Italian charm to make the perfect focaccia.
Author: Cas Groot
Add the flour, salt and yeast into a bowl. Make sure not to pour the salt on top of the yeast as this will kill it. Mix the dry ingredients.
Now add the olive oil and water and mix until the dough starts to become less sticky (about 10 minutes). Put the dough into a well-oiled bowl and let it rise for 1 hour with a wet cloth on top.
Now oil a baking tray and stretch the dough and make little dimples. Let it rise for another hour.
Generously put olive oil over the dough (So much that you are basically frying it in the oven). Add any toppings you choose and put it in the oven for 20 to 25 minutes at 220 °C.
Prep time: 20 min
Baking time: 25 min
Banana Bread
Ingredients:
Variations:
If you have old bananas lying around, you can turn them into this amazing banana bread. If you only have ripe bananas but still want to make this recipe, place them in the fridge for a while; they will be better for this recipe.
Author: Thijs Bianchi
Preheat the oven to 160˚C (hot-air).
Line a 25 cm cake tin with baking paper or grease it well.
First mix the sugar with the butter and beat well. Add the eggs one by one and mix briefly.
Now stir in the milk and vanilla extract. Add the flour, baking soda and salt and stir. You don't need to whisk this for very long. When it's well mixed, it's enough.
Mash the bananas with a fork or puree them in a blender. Add to your batter and stir again until well distributed. Finally, add the chocolate and nuts.
Pour the batter into the prepared tin and bake in the preheated oven for about 50-65 minutes or until a wooden skewer comes out dry.
(If you want to use the extra banana, cut it in half lengthwise and press the bulging sides into the batter).
Let it cool in the tin for 10 minutes before pouring it out and letting it cool further. Serve with a nice scoop of vanilla ice cream if desired! Enjoy your meal!
Prep time: 10 min
Baking time: 60 min
Thanksgiving trifle
Ingredients:
Variations:
An English trifle masterpiece for all sweet lovers
Author: Yass
�ASSEMBLE THE TRIFLE
Prep time: x min
Baking time: x min
Lemon Meringue Cake
Ingredients:
Cake:
Lemon
Meringue
A staple of Italian cuisine
Author: Tamme Engelbertus Boxman
3.Make the meringue. Whisk the eggs until it becomes stiffened and foamy. Bring the sugar, water and juice to a boil and add it to the stiffened egg whites. �4. Bake the cake. At 175 C for 15-20m.
Afterwards add a layer of Lemon and put the Meringue on top.
5. Put Cake under the grill. For 1-2 minutes
Afterwards put it into the fridge to cool down for at least an hour.
Prep time: 1 h
Baking time: 30 m
Carrots Baked inside a Cake
Ingredients:
Cake:
Lemon Cream Cheese Icing
Decoration
This is the carrot cake that I made for Luisa when she became a doctor, it's truly fit for a princess! If you don't have a standard measuring cup to hand, just use a medium sized coffee cup such as a Newton mug (Vo!). An additional note: don't cheap out on the dark basterd sugar, you will taste the difference, trust fashion Finn on zis one honey!
Author: Finn Lee
3.Bring it all together. While continuing to mix with the electric beater, gradually add the dry ingredients to the sugar/egg/oil mix. Then add the grated carrot and mix well.�4. Bake the cake. Pour cake mix into a greased cake tin and pop it right into the oven. Check it after 45 minutes by poking right into it with a skewer. It is cooked once the skewer comes out dry. This can take a fair bit (15-20min) longer than 45 minutes depending on the cake tin. Be patient, good things come to those who wait.
5. Make the icing. Beat all of the icing ingredients together in a smaller bowl, then put it in the fridge to cool.
6. Decorate the cake. Once the cake has cooled, channel your inner Salvidor Dali and make it your own!
Prep time: 45 min
Baking time: 45-65 min
Drinks
Raspberry & watermelon lemonade
Ingredients for 2 people:
Variation:
How to:
Put the watermelon pieces, raspberry syrup, lime juice, raspberries, and mint in a jug and blend until smooth-ish. Add the sparkling water. Stir the mixture and adjust to taste.
Fill 2 glasses with ice cubes and serve the lemonade.
Author: Grace Iroagalachi
Elderflower Deluxe
How to:
Put the sugar and water in a big pot, bring to heat until all sugar has dissolved. Bring to a boil and add in one go all the ingredients, turn off the heat, add a lid and leave to cool down for a day.
Author: Tamme Engelbertus Boxman
Ingredients for 2 people:
Cantaloupe & Passion fruit mimosa
Ingredients for 6 people:
Variation:
How to:
Boil the water and sugar together, while stirring until the water dissolves. Set aside and leave to cool.
Blend the cooled sugar water mix, the lime juice, and the cantaloupe until smooth. Thereafter, add 3 cups of cold water, and the scooped-out passion fruit. Mix well.
Fill glasses with ice, the blended mixture, and top with prosecco.
Author: Grace Iroagalachi
Cement mixer
Ingredients:
Note: Best to mix in own mouth or at least add lemon juice separately.
Ingredients:
B-52
Vodka Energy – Kitzo Speciaal
Ingredients:
Ingredients:
Add all ingredients to a shaker and shake until the shaker gets frosted.
Mokka Martini
Recipe name
Ingredients:
Variations:
Introduction text. Write something about the meal and what to take into account before making it. For example, is it spicy, difficult to make or does it need a day of preparation.
Author: Pietje Puk
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Nunc efficitur suscipit viverra. Duis malesuada eleifend metus sed pellentesque. Ut condimentum leo nec pellentesque egestas. Nunc eros est, varius eget nulla sit amet, condimentum fermentum quam. Ut non orci libero. Morbi congue augue vitae eleifend gravida. Nulla convallis commodo justo, vel efficitur purus placerat eget. Vestibulum tortor odio, iaculis sit amet turpis eu, venenatis mollis lacus. Cras vitae est urna. Vestibulum vestibulum ac nibh at lobortis. Quisque ac enim quis diam egestas tristique. In in diam ligula. Aenean convallis lobortis metus at commodo.
Prep time: xx min
Baking time: xx min
Recipe name
Ingredients for 10 people:
Check at home:
Variations:
An intro text
Author: Pietje Puk
A full description of how to prepare the dish
Prep time: xx min
Cooking time: xx min
Remove the ones you don’t want: (and this message)
Veggie option:
If it is a meat or fish dish, what can you do/replace to make it veggie
Recipe name
Ingredients for 10 people:
Check at home:
Variations:
An intro text
Author: Pietje Puk
A full description of how to prepare the dish
Prep time: xx min
Cooking time: xx min
Remove the ones you don’t want: (and this message)
Veggie option:
If it is a meat or fish dish, what can you do/replace to make it veggie